French Bread

1/4 C warm water
1 Tbs yeast
1 C hot water
1 1/2 Tbs sugar
1/2 Tbs salt
1/4 C oil
3 C flour
1 egg white

In small bowl, sprinkle yeast over warm water. Let stand until yeast is dissolved, about 5 min. In mixer bowl, combine hot water, sugar, salt and oil. Let stand to lukewarm. Add dissolved yeast and 1 1/2 C of the flour. Beat until smooth. Add remaining flour to make soft dough that can be stirred down with a spoon. Place in greased bowl and cover with clean kitchen cloth. With spoon, stir down every 15 min for a total of three times. Turn our onto lightly floured board. Knead only enough to lightly coat with flour. Grease 2 cookie sheets. Divide dough in half. Roll each into a rectangle. On long side, roll (jelly roll style) into a loaf, pinching seam with wet fingers to seal. Place each loaf, seam side down, in center of cookie sheet. Beat egg white until foamy. With pastry brush, apply to laves. Slash each loaf three times diagonally with a serrated knife. Do not cover. Let rise 1/2 hour. Preheat oven to 400 degrees. Bake, one loaf at a time, 12 min. or until deep golden brown. Cool completely before slicing.

Makes 2 loaves.
Substituting apple sauce for the oil makes a really good, slightly heavier, bread. Great with honey butter.
( I make this bread when I am out of eggs so I usually don't brush with the egg white.)